Classic British Steak and Ale Pie
A hearty and indulgent British classic, this Steak and Ale Pie is perfect for cozy winter evenings. Tender pieces of casserole beef are slowly simmered in a rich ale and beef stock sauce, combined with earthy mushrooms and aromatic onions, resulting in a mouthwatering filling. Crowned with a flaky puff pastry, this dish is a true comfort food that pairs perfectly with creamy mashed potatoes, sweet carrots, and mushy peas, all drenched in luxurious gravy. Enjoy this timeless recipe that warms both the heart and the belly.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
Casserole beef
500 (g, diced and coated in flour)
Onion
1 (large, chopped)
Mushrooms
8 (ounces, sliced)
Beef stock
1 (pint, prepared from stock cubes)
Beer
500 (ml)
Salt
to taste
Pepper
to taste
Puff pastry
1 (ready-made sheet)
Milk
for brushing
Instructions
1
Preheat your oven to 200°C (400°F).
2
In a large frying pan, heat a tablespoon of oil over medium-high heat. Add the floured casserole beef in batches, browning all sides. Remove the beef and set aside.
3
In the same pan, add the chopped onion and sliced mushrooms. Sauté until the onion is translucent and the mushrooms are tender.
4
Return the beef to the pan, then add the beef stock, beer, salt, and pepper. Stir to combine and bring to a gentle simmer.
5
Cover the pan and let it simmer for at least 1 hour, or until the beef is tender and the sauce thickens. Stir occasionally to prevent sticking.
6
Once the beef mixture is ready, transfer it to a large oven-proof dish, spreading it evenly.
7
Roll out the puff pastry on a lightly floured surface, then place it over the beef mixture, ensuring there are no gaps.
8
Using a pastry brush, lightly brush the top of the pastry with milk for a golden finish.
9
Bake in the preheated oven for 30 to 40 minutes or until the pastry is risen and golden brown.
10
Remove from the oven and let it cool slightly before serving. Enjoy with your favorite sides!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic British Steak and Ale Pie?
It is a hearty British savory pie consisting of tender casserole beef simmered in a rich ale and beef stock sauce, topped with flaky puff pastry.
What cut of beef should I use for this recipe?
Casserole beef is recommended, which should be diced and coated in flour before browning.
What type of beer is best for Steak and Ale Pie?
A dark ale, stout, or bitter provides the most traditional and rich flavor for the gravy.
What temperature should the oven be set to?
The oven should be preheated to 200°C (400°F).
How long does it take to bake the pie?
The pie should bake for 30 to 40 minutes or until the pastry is risen and golden brown.
What ingredients are used in the filling?
The filling includes casserole beef, onions, mushrooms, beef stock, beer, salt, and pepper.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
Do I need to brown the beef first?
Yes, browning the beef in batches helps develop a deep flavor and seals the meat.
What is the purpose of coating the beef in flour?
The flour helps to thicken the sauce as the beef simmers with the stock and beer.
How long should the beef simmer?
The beef should simmer for at least 1 hour until it is tender and the sauce has thickened.
What type of pastry is used for the lid?
This recipe uses a ready-made sheet of puff pastry for a light and flaky finish.
How do I get a golden finish on the pastry?
Lightly brush the top of the pastry with milk using a pastry brush before putting it in the oven.
What are the best side dishes for Steak and Ale Pie?
It pairs perfectly with creamy mashed potatoes, sweet carrots, mushy peas, and extra gravy.
Can I add vegetables to the pie filling?
This recipe already includes onions and mushrooms, but you could also add carrots or celery.
What kind of mushrooms should I use?
Standard white mushrooms or cremini mushrooms work well; the recipe calls for 8 ounces, sliced.
Is this recipe considered a comfort food?
Yes, it is described as a true comfort food that is perfect for cozy winter evenings.
How much beef stock is required?
You will need 1 pint of beef stock, which can be prepared from stock cubes.
Can I make this pie in advance?
You can prepare the beef filling ahead of time and store it in the fridge, then add the pastry and bake when ready.
Does the alcohol in the beer stay in the pie?
Most of the alcohol evaporates during the hour-long simmering process, leaving behind a rich flavor.
Should I cover the pan while simmering the beef?
Yes, cover the pan while simmering to keep the moisture in, stirring occasionally to prevent sticking.
How much beer is used in the recipe?
The recipe calls for 500ml of beer.
Can I use individual dishes instead of one large dish?
Yes, you can divide the filling into individual oven-proof ramekins and top each with a circle of pastry.
What should I do if the sauce is too thin after simmering?
You can simmer it uncovered for a few extra minutes to allow some of the liquid to reduce and thicken.
Do I need to grease the oven-proof dish?
It is usually not necessary as the beef mixture is moist, but you can lightly grease the rim to help the pastry stick.
How do I know when the beef is tender?
The beef should be easy to pierce with a fork and should almost fall apart after 1 hour of simmering.
Can I use shortcrust pastry instead?
While this recipe specifies puff pastry for a flaky top, shortcrust pastry is a common alternative for British pies.
What category of food does this fall into?
This recipe is categorized under Savory Pies.
Should the pastry be rolled out?
Yes, roll out the puff pastry on a lightly floured surface before placing it over the beef mixture.
Can I freeze the leftovers?
Yes, once cooled, the pie can be frozen. Reheat in the oven to ensure the pastry stays crisp.
How should the mushrooms be prepared?
The 8 ounces of mushrooms should be sliced and sautéed with the onions until tender.